Garlic-Ginger Chicken Breasts With Cilantro and Mint
- Total Time
- 35 minutes, plus marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8garlic cloves, minced
- 2tablespoons minced fresh ginger
- 1tablespoon finely chopped fresh mint leaves, plus more for garnish
- 1tablespoon finely chopped fresh cilantro leaves, plus more for garnish
- 3tablespoons fresh lemon juice (from 1 lemon)
- 3tablespoons plus 1 teaspoon olive oil
- 1tablespoon ground coriander
- 1teaspoon ground turmeric
- 1teaspoon amchur (dry mango powder), optional
- ½teaspoon red chile powder, like ground cayenne
- ¾teaspoon kosher salt
- 4boneless, skinless chicken breasts (½ to ¾ pound each)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
461 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 65 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Step 2
Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Step 3
Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Step 4
Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don’t lift the lid, or you’ll release the hot steam that finishes cooking the chicken.
- Step 5
Check to make sure the breasts are cooked through: There shouldn’t be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Private Notes
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Cooking Notes
PB
Dear NYT cooking Eds, recipe sounds delicious. One request: can you please advocate a different marination technique, one that doesn't require adding yet another chicken-juice soiled, never-recycled zip plastic bag to our trash? Couldn't the chicken be tightly wrapped in parchment 'en papillote' and left to marinade in the fridge in a bowl? Or, simply marinated in a small bowl and covered snugly with a cut-out parchment blanket?
Prakash Nadkarni
The bowl you suggested (just large enough to hold the chicken+marinade should do just fine - this is what Indian cooks used in the pre-plastic era. Use your hand to massage the mixture before covering (with cling wrap or parchment) and refrigerating. Variants of this recipe use about 1/2 cup whole-milk regular yoghurt as part of the marinade.
Diane M -
I actually made this dish and it was everything I hoped it would be exceeding my expectations. Thank you soooo much! The lectures on plastic bags were so redundant without any “thanks” to PK for the hard work of securing this delicious recipe!
John
It's a Riata 1/2 cup plain yogurt 1/2 cup chopped seeded English hothouse cucumber 2 tablespoons chopped fresh cilantro 2 teaspoons chopped green onions 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin
Andy from Sicklerville
A little soap and water and the zip bag is ready to marinate your steak!! Don’t knock it till you try it.
Margaret
I confess I haven't made this recipe (yet), but I'd like to weigh in on the marinate-in-a-plastic bag question. I use my trusty CorningWare shallow baking dish with lid all the time for recipes that call for marinating in a plastic bag. It's always works out fine - just stir once or twice, depending on how long you need to marinate. And I agree: it would be nice if recipe-writers didn't recommend the plastic bag all the time.
mosaic
Made as written, delicious. I always use cilantro stems in a marinade, reserving the leaves for garnishing. I’ve also adapted the marinade for bone in, skin on thighs/legs by adding 4 oz pineapple juice to the marinade. Marinate overnight, remove from marinade and then grill the thighs/legs. The addition of pineapple juice helps the skin to char and crisp beautifully on the grill. Very pleased either way.
Rebecca
Exactly. I regularly re-use ziplock bags. But then I also drive my cars till they have over 300,000 miles...
Elle
Trader Joe's has a newish product called Amba Mango Sauce, comes in a tough bag with a cap, refrigerated. Contains water, mango, green mango, sunflower oil (not much), garlic, salt, spices, turmeric, paprika. I'm using about 2 t in this recipe instead of mango powder and leaving out equivalent volume olive oil. I've used it as a marinade, with other stuff, for beef and pork, very good. On the interesting but delicious and unusual taste spectrum. Bag is bright mango color!
Patressa Kearns
I do this all the time -- wash, dry, and re-use zip-lock bags for marinating and everything else. I put a the tiniest bit of white vinegar or even bleach in the soaking water, to help cut grease. The only time I throw out zip-lock bags is when they get a hole in them and, cared for lovingly, that can take years. Cheers!
nanbrand
I cooked this in my oven alongside some fingerling potatoes I was baking. A 400-degree oven for about 25-30 minutes. I used bone-in breasts sliced into three pieces each. The marinade is very tasty. An easy and delicious dish. Good for week-night meals.
Dianna
I used a pyrex covered dish, it worked fine. No plastic was released into the environment and the chicken soaked up all the marinade.
Mary Jane
Where did you get the amchur?
Barbara
Wonderful flavor. Ended up marinating for 2 nights. I have an electric stove, so had to leave on low for about 30 minutes before chicken was finally done but still very moist and tender. Reduced pan juices and poured over chicken and veggies. Served with roasted cauliflower, onions and sweet potato chunks, topped with slivered almonds and raisins. Husband pronounced it a great success!
John
Looks like a Raita 1/2 cup plain yogurt 1/2 cup chopped seeded cucumber 2 tablespoons chopped fresh cilantro 2 teaspoons chopped green onions 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin
Connie
Yum!!! Delicious and moist! Definitely will make this again (as written).
Sandi Coffey
I have not made this yet, however, I see a sauce next to it on the platter. Is that yogurt with cilantro? Thanks much
Amanda
A juicy, tender summer staple. So delicious and fun! Loved the technique of searing then reducing/removing heat. We used a magic bullet to make the marinade and a Pyrex to hold it overnight before cooking. Agree with other comments to make extra marinade for even more flavor. Thank you so much for sharing this lovely recipe.
Cynthia
I am Indian and made the recipe with the addition of 1 cup yogurt. I also split the marinade and used 1/2 for a block of tofu and 1/2 for the chicken. The marinade soaked for 2 hours. I think overnight is the way to go. Still really tasty and well received!
Kim
Meh. Would not make again.
Anne from CT
Made the marinade almost as written - combined ingredients in a bowl and mixed to combine, no amchur. Chicken thighs instead of breasts. 3 hrs in the fridge, 30 minutes on the counter to bring to room temp. Grilled them 7-8 min per side. Marinade was more than adequate for 6 medium sized thighs. Outstanding! Can't wait to make the leftovers into chicken salad or slice cold on warm Naan. Just need to find some mango chutney...
Donald H
I have made this twice, and now it is part of my summer picnic spread. Once I cook, I serve it at room temperature. I have made it the day before and refrigerated it, too. Just return to room temperature. Don't throw out the pan juice it's great to use once strained.
Jennifer
Help! The initial marinade calls for 3 T oil. When it comes time to cook, how much oil--just 1 teaspoon?
Cynthia
Forgot to say: reduced garlic by 50%. I might reduce more if marinating overnight.
Cynthia
WOW. Really fabulous. One of the best chicken dishes I've ever eaten. The flavors are complex and Devine. Served it with a dried fruit and nut jasmine rice( middle eastern style) plus a side of sliced oranges lightly sprinkled w cinnamon (Greek style).
Kim
Was not wowed by this.
Mr D
Even better with the marinade doubled, with that extra amount saved for a sauce on top of the chicken...flavor explosion!
Durham cook
I marinated for several hours but the chicken was dry and not tender at all. What did I do wrong?
Carolyn Laitsch
My husband cannot have turmeric as it reacts with a medication that he takes and it makes him terribly sick. I found that saffron is a substitute for turmeric. I have it marinating now, and hope that it makes a difference. I am finding turmeric in so many premade foods, and recipes. Any other ideas for good substitutes?
Fern
Made it without amchur as one guest is allergic to mangoes. It is overpoweringly garlicky, and i cut back on the garlic. Good recipe for awful chicken but if you're paying $7/lb, this is a waste of good chicken. IF i make it again, i'll use even less garlic and more of other ingredients.
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